STUFFED SWEET POTATOES WITH CHICKPEA SPINACH

INGREDIENTS

• 4 medium sweet potatoes 
• 1-15 ounce can chickpeas 
• 1 tablespoon olive oil 
• 1 teaspoon kosher salt 
• 1/2 teaspoon black pepper plus more for serving 
• 1/2 teaspoon cumin 
• 1 cup baby spinach, roughly chopped 
• 1 garlic clove, minced
• 2 tablespoons tahini 
• Flaky sea salt for serving 
• Crushed red pepper flakes for serving

INSTRUCTIONS

1. Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork.
2. While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins. In a small bowl, toss the chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and cumin. 
3. Spread them in a single layer on a parchment paper-lined sheet pan. Bake for 25 – 35 minutes until crisp and browned, gently shaking the pan about halfway through cooking.

Source: www.lastingredient.com/chickpea-spinach-stuffed-sweet-potatoes/